Nockerln or austrian pancakeswith raspberry sauce
Nockerln or Austrian Pancakes>with Raspberry Sauce recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 4 egg yolks
- 1/2 cup cake flour
- 8 egg whites
- 3/4 cups sugar
- 1/2 teaspoon vanilla
Beat yolks lightly in cake flour. In a separate bowl, beat egg whites until they are stiff, then add sugar and vanilla.
Lightly fold yolk and flour mixture into egg white mixture.
Heap mixture into individual oven-proof dishes, making it appear like mountain peaks. Bake at 375 degrees until golden brown, about 10 minutes. The center should remain soft. Place individual baking dishes on serving plate. Place a ring of raspberry sauce on the plate around the baking dish. Sprinkle raspberry sauce with icing sugar and almond slivers.
- Raspberry Sauce:
- 1 package frozen raspberries
- 1 cup sugar
- 1 cup water
Combine water and sugar in saucepan, cook until mixture thickens, stir in frozen raspberries cook and stir until boiling. Cook until thickens. Serve warm.
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